著者

山澤 正勝 宇田川 美穂 山下 由美子 小澤 千重子 角田 聖斉 松田 由美子 石川 宣次 江平 重男 和田 卓 嶌本 淳司 澤田 敏雄

出版者

水産庁中央水産研究所

巻号頁・発行日

no.5, pp.129-142, 1993 (Released:2011-03-05)

著者

松田 由美子 谷本 克典

出版者

金沢大学教育学部附属小学校

雑誌

研究紀要 / 金沢大学教育学部附属小学校

巻号頁・発行日

vol.59, pp.87-112, 2005-11

著者

松田 由美子

出版者

The Japanese Society of Fisheries Science

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.34, no.9, pp.841-846, 1968

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The present study was undertaken to find a proper method for the production of dried "tokoroten, " <i>gelidium</i> jelly, which, on reconstitution, gives a jelly having favourable flavour and elasticity similar to those of the original one.<br> The jellies were dehydrated by the following four different methods: A) Freeze-drying after vacuum freezing, B) Freeze-drying after still air freezing at -21°C, C) Drying at room temperature after still air freezing at -25°C and subsequent thawing in still air, and D) Drying at room temperature after still air freezing at -25°C and subsequent thawing in running tap water. Among them, the latter two methods correspond to the conventional one for the production of agar-agar in Japan.<br> After being stored in carton boxes at room temperature for a definite period, the dried samples were reconstituted into jellies for examination of various properties.<br> Immediately after processing, the dried products obtained by the former two methods gave the jellies quite similar to the original one in all the properties examined, although the jellies prepared from the stored products showed a slight discolouration, increase of jelly strength and off-flavour.<br> On the other hand, the properties of jellies from the dried samples produced by the latter two methods were considerable different from those of original one even immediately after drying. This may be due to the loss of water-soluble constituents.

著者

松田 由美子

出版者

The Japanese Society of Fisheries Science

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.34, no.9, pp.836-840, 1968

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Effect of pre-freezing rate on the quality of lyophilized "tokoroten", <i>gelidium</i> jelly, was examined.<br> The jellies were freeze-dried in a vacuum freeze dryer at a platen temperature of 60°C and chamber pressure of 20-300μHg after being frozen by the following methods: spraying with liquid nitrogen, vacuum freezing, air blast (3m/sec) freezing at -30°C freezing on a cold plate at -30°C and still air freezing at -21°C (Fig. 1).<br> When the jelly was frozen at a higher rate, the shape of lyophilized product remained unchanged and its tissue was fine (Fig. 3-2), whereas the one frozen at a slower rate gave a shrinked product and its tissue was rough (Fig. 3-5).<br> Although the ultra-quick freezing by spraying with liquid nitrogen gave a product whose tissue was very fine, remarkable cracks and projections resulted during the subsequent freeze-drying (Fig. 3-1). The colour of lyophilized jelly was more preferable as the rate of prefreezing was higher. A slight difference was observed in the distribution of ash and dissolution velocity in hot water. However, the freezing rate did not affect the reconstitution of the products: the quality of all the jellies made from the dried products was similar to that of original jelly.<br> It may be concluded from these results as well as the simplicity in processing that the vacuum freezing is the most preferable method for pre-treatment of the jelly.

著者

松田 由美子

出版者

The Japanese Society of Fisheries Science

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.34, no.11, pp.1026-1030, 1968

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It was reported in the previous paper¹⁾ that the lyophilization is a preferable method for the preservation of "tokoroten", <i>gelidium</i> jelly, as the lyophilized product gave, on reconstitution, a jelly having similar flavour and elasticity to those of the original "tokoroten". In this study, freezing preservation of it was attempted.<br> "Tokoroten" cut into 1.4cm cubes was frozen by three different methods, vacuum freezing, air blast freezing (3m/sec) at -30°C and still air freezing at -30°C, and stored at -25°, -15°and -5°C for 3 months. At a definite storage interval, the samples were dissolved in boiling water. The resulting solutions were condensed to the original concentration and gelatinized. The jellies thus obtained were examined on their qualities, such as colour, flavour, texture, palatability, jelly strength and compressive strain, to compared with those of the original one.<br> Immediately after freezing, reconstitution of all samples was nearly perfect. The jellies prepared from the stored samples showed only slight discolouration and off-flavour. The storage temperature and period did not affect the qualities appreciably.<br> It may be concluded from these results that "tokoroten" can be preserved frozen at least for 3 months at a temperature as high as -5°C without any unfavourable change of quality, and that the frozen "tokoroten" can be reconstituted almost perfectly if the process of thawing in boiling water is introduced.